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From Statesboro Market2Go

<p>Classic coleslaw recipe. Cut the cabbage in half, then into quarters and remove the cores. Chop roughly or use the course side of a box grater to shred the cabbage and carrot. A food processor tends to shred the cabbage too small.</p>
Source: Lola Dawson Hayes (Entered by Market Manager)
Serves: 8

1 head cabbage
1 or 2 carrots
1/2 cup sweet pickle relish, with juice
1/2 cup mayonaise
optional - salt, pepper, celery seed

Step by Step Instructions
  1. Wash and remove outer leaves of cabbage. Wash and peel carrots.
  2. Chop or shred cabbage and carrots into large bowl.
  3. Stir in pickle relish and mayo. Add salt, pepper and celery seed as desired.
  4. Refrigerate and serve.